Considering I have recipes for cheesecake, whipped cream and porridge using cauliflower, I can’t believe that it has taken me so long to finally made a cauliflower dip.

Although there are a variety of dip recipes on the site, this cauliflower hummus is the one which most closely resembles the texture and consistency of traditional chickpea hummus. It’s thick, slightly creamy and so delicious.

Also, this stuff is soo much lower in calories, fat and carbs then normal hummus, which makes it perfect for a little mindless snacking because we all have those days.

If you follow me on Instagram, you might have caught my recent post about how to survive long haul flights. One of my favourite snacks to bring on a plane is a bag full of chopped veggies and frozen dip.  The night before travelling I freeze 100ml of dip in a zip loc bag and then place it inside the bag of veggies before leaving for the airport so that it keeps them fresh and cool during my journey.

For my recent trip home to Vancouver I used the trick with this cauliflower hummus and am happy to report that it freezes really well.

I love the rich flavour that curry powder adds to the dip which pairs really well with the refreshing flavour of carrot sticks or cucumber. You could also use this hummus as a condiment on a burger or sandwich, or thin it down with some oil and vinegar and use it as a salad dressing.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (
@everylastbite1) on Instagram, I love seeing your photos!

[adthrive-in-post-video-player video-id=”6qQqA5Uk” upload-date=”2018-10-25T20:22:12.000Z” name=”Curried Cauliflower Hummus” description=”This Cauliflower Hummus is so simple but so good! Its a great low calories and low carb alternative to traditional chickpea based hummus. This recipe is Paleo, Vegan, Whole30, Keto, Grain Free, Gluten Free, Dairy Free, SCD”]

Curried Cauliflower Hummus

Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Dairy Free, Grain/Gluten Free, Paleo, Specific Carbohydrate Diet Legal, Vegan, Whole30
Servings 4


  • 4 cups cauliflower florets 1 small head cauliflower
  • 1 tbsp olive oil
  • 1 1/2 tbsp tahini
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 2-3 tbsp water


  • Preheat the oven to 175 degrees Celsius (350 Fahrenheit)
  • Place the cauliflower florets on a baking sheet and drizzle with olive oil. Bake in the oven for approximately 20 minutes until the cauliflower is tender and golden in colour
  • Transfer the roasted cauliflower to a food processor along with all of the remaining ingredients and blend until completely smooth. You may need to add a splash more water to get the dip smooth. Taste and adjust the seasoning by adding more spice or lemon juice as needed.